- Heat the oil. Scoop one spoon and pour into pan. Spread out thinly, wait in 2 – 3 minutes and add more filling: some shrimps, beef, grinded pork and bean sprout. Cover the pan and wait in 3 – 4 mintues. Next, open the lid, fold in half the cake. Do the same process until mixture in step 1 is out. The color of cake after frying has brown yellow and really crispy.

- Making dipping sauce:

- Grind roasted peanut and sesame

- Mince well pork liver, marinate with a little pepper and salt.

- Heat the oil, add more minced garlic and purple onion into pan, fry until they are fragrant. Next, add more soya sauce and water into pot with proportion 1:1. Then, pour minced pork liver and season with salt, sugar, fish sauce and a little pepper. Taste to suit your flavor. Then, add more grinded peanut and sesame. Turn off the heat.

- When serving, present with vegetables, sliced star fruit and sliced green banana fruit. Using salad to cover Khoái Cakes with other vegetables is my habit. Eating with dipping sauce in step 7 will bring a strange and interesting flavor in your mouth and I bet you will not stop eating.